Healthy Pumpkin Pancakes Recipe
User Reviews
5
Healthy Pumpkin Pancakes Recipe
Description
These pancakes start with old fashioned rolled oats ground into a fine flour along with baking powder and a warming spice mix including cinnamon, allspice, nutmeg, and ginger. Pumpkin puree and eggs add moisture and richness, while vanilla extract and a touch of maple syrup lend subtle sweetness. The batter is cooked on a lightly oiled pan over medium-low heat until bubbling, then flipped to finish cooking. The result is a stack of pancakes with soft crumb and mild spice.
The use of rolled oats as flour provides a wholesome cereal base, contributing texture and fiber. The pumpkin and spices evoke seasonal flavors, making this a fitting breakfast or brunch choice. The pancakes yield about 10 medium-sized rounds, with a suggested serving of two or three per person.
They can be served traditionally with maple syrup or complemented by yogurt and dark chocolate shavings for added contrast. The recipe can be adapted to vegan or gluten-free needs by substituting plant-based milk and egg replacers, and using appropriate oat options. Leftovers store well refrigerated for up to four days.
Ingredients
- 1 ⅔ cups rolled oats gluten-free if needed, old fashioned
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 egg large
- 3/4 cup milk of choice
- 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
- neutral cooking oil for cooking, generic cooking oil
- yogurt maple syrup, and dark chocolate shavings, optional
Instructions
- Add the first seven ingredients (1 ⅔ cups old fashioned rolled oats, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon salt) to a blender or food processor and pulse until fine.
- Add in the remaining ingredients ( 1 cup pumpkin puree, 2 large eggs, 3/4 cup milk of choice, 2 teaspoons vanilla extract, and 1 tablespoon pure maple syrup) and process for a few seconds, then stop and scrape the inside of the blender. Blend again until well combined.
- Heat a pancake pan over medium-low heat. Spray with cooking Oil, then drop about 1/4 cup of the pancake batter.
- Make about 3-4 pancakes per batch or as much as your pan cat fit without overcrowding them.
- Cook for 2-3 minutes, until the batter, starts to bubble, then gently flip and cook for 1-2 minutes more.
- Set aside on a plate and cover to keep warm. Repeat with the remaining batter, you should have about 10 pancakes.
- Serve pancakes warm with Yogurt and dark chocolate shavings. Drizzle with extra maple syrup if desired.
Notes
- The recipe yields about 10 medium pancakes; adjust servings accordingly.
- Substitute quick oats if needed, but ensure they are ground finely in a food processor.
- To make vegan, use non-dairy milk and egg substitutes, with 1/4 cup egg replacer per egg.
- Use pumpkin spice blend if individual spices are unavailable.
- Store pancakes covered in the fridge for up to 4 days.
- For gluten-free pancakes, ensure all ingredients including oats are certified gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 2- pancakes | |
| Calories | 179kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 67mg | 22% |
| Sodium | 163mg | 7% |
| Potassium | 447mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 7790IU | 156% |
| Vitamin C | 2mg | 2% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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